Creamy Poblano Corn and Potato Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 poblano pepper, roasted and diced
• 2 cups fresh corn kernels (or frozen)
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Red onion, diced, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add potatoes, roasted poblano, corn, vegetable broth, water, cumin, and smoked paprika. Bring to a boil.
4. 4 Reduce heat and simmer until potatoes are tender.
5. 5 Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.
6. 6 Stir in heavy cream and season with salt and pepper.
7. 7 Serve hot, garnished with cilantro and diced red onion.

Equipment

• Large pot
• Immersion blender or regular blender
• Cutting board and knife

Variations

• Add shredded cooked chicken for a heartier version.
• For a vegan option, substitute coconut cream for heavy cream.

Substitutions

• Substitute butternut squash for potatoes for a sweeter twist.
• Use vegetable stock instead of broth for a lighter option.

Pairings

• Pairs well with a crisp white wine or a Mexican lager.
• Serve with lime wedges for a zesty kick.

Nutrition

Tips

• For a smokier flavor, use chipotle powder in place of smoked paprika.
• If you can't roast the poblano at home, use store-bought roasted peppers.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

Serving Suggestions

• Serve with warm crusty bread or tortilla chips.
• Pair with a simple green salad for a complete meal.

FAQ